Instant Pot Wyoming Stew Recipes

INSTANT POT WYOMING STEW

Steps:

• Turn Instant Pot to saute setting. When the display says HOT add in the oil. Add in the meat and brown on each side for about 2-3 minutes. Add in the water and scrape the bottom of the pot clean. Turn off Instant Pot. Stir in the onion soup mix.
• Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes. When time is up let the pot sit for 10 more minutes and then move the valve to venting. Remove the lid.
• Heat oven to 350°F
• Stir in the can of cream of chicken soup.
• Turn your Instant Pot to the sauté setting. In a small bowl stir together 2 Tbsp of cornstarch with 2 Tbsp of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly. Once it has thickened add in the frozen peas and carrots.
• Pour the mixture into a oven safe pan or a 9×9 inch casserole dish (I used a cast iron pan). Then top the mixture with the uncooked biscuits or unroll the crescent roll dough, and arrange to cover the top of the pan like a pie.
• Bake for 15 minutes. Remove from oven and serve.

WYOMING STEW

Steps:

• Heat a cast-iron skillet over medium-high heat. Sprinkle meat tenderizer over beef cubes, and cook in the hot skillet until browned. Drain off any excess juice. In a small bowl, mix together the chicken broth, cream of chicken soup and onion soup mix. Pour over the meat, reduce heat to low, and simmer for 45 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Add the frozen stew vegetables to the skillet, and simmer for 10 more minutes. Unroll the crescent roll dough, and arrange to cover the top of the pan like a pie.
• Bake for 10 to 15 minutes in the preheated oven, or until the top is golden brown. Remove from oven and serve.

INSTANT POT BEEF STEW

Steps:

• Turn the Instant Pot to the saute function. When warm, add the olive oil. When the oil starts to sizzle add the boneless beef stew meat. Season with salt, pepper, and Italian Seasoning then give a good stir.
• Cook the meat until it is browned on all sides and no red/pink color remains.
• Add the tomato paste to the pot and stir to coat the meat while also scraping up any browned bits that have formed on the bottom of the Instant Pot.
• Add the beef broth, tomato sauce, and Worcestershire Sauce. Stir to combine.
• Now add the garlic, onion, carrots, and potatoes. Stir well to make sure everything is combined.
• Turn the saute function off, and place the lid on the Instant Pot with the vent set to sealing. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for another 10 minutes before performing a quick release.
• In a small bowl, mix together the cornstarch or tapioca starch and cold water until completely combined creating a slurry. Add the slurry to the Instant Pot and stir until the stew thickens slightly.
• Add the flat-leaf parsley to the beef stew and serve immediately.

INSTANT POT® BEST BEEF STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.
• Return all beef chuck to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.